Name: Roasted Hare with Garlic and Wild Mushrooms
Yield: serves 2-4
Ingredients: 1 small onion – peeled and thickly sliced; olive oil (not too strong or fruity); 1 hare; 1 tablespoon or so dried funghi (such as porcini); sea salt; few small cubes cold butter; 6 black peppercorns; 1 small carrot – peeled and thickly sliced; few parsley stalks; at least 2 fat cloves garlic per person – unpeeled; few slices of celery – trimmed

Preparation info

serves
2-4

Difficulty
Medium

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

One of the best dishes cooked at the finals of the first Independent cookery competition was this rare roasted hare. Although its creator, Christopher Martyn, an epidemiologist from Winchester, missed first place by a whisker, he took consolation later in hearing that Jane Grigson, one of the guest judges, now used the recipe at home herself.